Chicken With Peanuts In Hot And Spicy Sauce

Marinated chicken breast strips with golden peanuts and crunchy squash in a soy sauce, cornstarch, wine, vinegar sauce.

Ingredients -

1/2 pound Boneless, Skinless Chicken Breasts, cut into very thin strips
1/2 tablespoon White Wine
1/2 tablespoon Soy Sauce
1/4 teaspoon Salt
dash of Fresh Ground Black Pepper
3/4 tablespoon Cornstarch

2 1/2 tablespoons Soy Sauce
2 1/2 tablespoons Water
1/2 tablespoon Granulated Sugar
1/2 tablespoon White Wine
1 teaspoon Vinegar
1 teaspoon Cornstarch

2 tablespoons Peanut Oil
1 Dried Hot Pepper, cut into 1/2-inch long, remove seeds
1 teaspoon minced Garlic
1 teaspoon Sesame Oil
1 1/2 cups diced Squash
1 1/2 cups Peanuts

Preparation:

1. In medium glass mixing bowl, combine chicken, white wine, soy sauce, salt, pepper and cornstarch.

2. Combine soy sauce, water, sugar, white wine, vinegar and cornstarch in a small bowl. Set aside.

3. Heat 1-tablespoon peanut oil in wok over medium-high heat.

4. Stir-fry chicken until no longer pink. Remove from wok and set aside.

5. Add 1-tablespoon peanut oil to wok.

6. Add hot pepper, garlic, and 1-teaspoon sesame oil. Stir-fry 1 minute.

7. Add diced squash and peanuts. Stir-fry 1 minute.

8. Add chicken back to wok. Stir-fry 1 minute.

9. Add vinegar mixture to wok. Stir-fry 1 minute.

10. Serve hot.

Variations and Recipe Ideas:

Cooking Tip

Diced Squash

Use a firm flesh squash like butternut in a small bite size dice.

Cooking Tip

Dried Hot Pepper

Dried hot peppers are found in the spice department of any local supermarket. You could substitute red pepper flakes for the hot chilies, but its not recommended. The hot chilies add heat, but are not consumed by most when the dish is served.